Frame, Short Rump, Rib, Chuck, Paddle, Shank, Bony Fillet, Nunua, Bream, forcemeat, Meat Natur...
Suckling Lamb, Suckling Lamb Leg, Suckling Lamb Shoulder, Suckling Lamb Fillet, Suckling Lamb ...
Rib steak, Strip Steak, T-Bone, Fiillet Steak, Rib with Slices (Dallas Steak), Porterhouse, Os...
Inegol Patties, Tekirdag Patties, Muscat Patties, Grilled Meatballs, Hamburger Patty, Block pa...
Veal Tripe, Veal Feet, Veal Brain, Veal Bone, Veal Kidney, Veal Heart, Veal Tongue, Veal Liver...
ETÇİİ offers healthy, reliable and delicious meat and meat products to its consumers by prioritizing health and hygiene rules. The cattles and small cattles are ensured from Trakya and its region by selecting elaborately in control of specialist veterinary surgeon.
ETÇİİ that is examined by TSE, KALITEST and KONTROLLAB periodically, produces first grade meat in unforgettable flavor with its professional staff as abiding all health and hygiene rules.
ETÇİİ, provides the contribution of totally new meat to taste map of Turkish and World Cuisine wit much more qualified, healthy and confident meat varieties.
Providing customer satisfaction with right delivery on time, solution oriented quick judgements, continuous and standard quality, experienced staff in the sector and efficient order tracking system is our fundamental philosophy.
ETÇİİ focuses on meat and meat products that it operates. Our products are controlled by specialist veterinary surgeon in theirs’ subject. ETÇİİ gives this service with its experience and proficiency in its focusing subject.
ETÇİİ; extends experience and proficiency that it has acquired since1996 to its a large number of customer gradually. The results of successful works that are performed with a large number of several domestic-based and foreign-based companies in its references demonstrates this.
You can send your wishes, requests and complaints to us as filling the form.
Firstly mince the liver as leaf. Later wash in the colander properly. Add 2-3 teaspon salt to prevent soften of liver for 1 kg liver. Calf liver is used because it is livestock. Liver of Calf is more meaty and less ireful.
Livers are floured and deep fired. Using sunflower seed oil for fried is suggested. Liver is fired in the hot pan, but not too much hot. After fired of liver, it is serviced with hot.
Calf Liver
Salt
Flour
Sun Flower Seed Oil
Hot Pepper
Calf Long Leg 2 Rib
Kg : It is sold as being weighed
Storage terms : In 0°C and +4°C 10-15 days; in -18°C 12 months.
Packaging : Vacuum
Cooking Suggestion :
Calf Bone-in Frame
Kg : It is sold as being weighed
Storage terms : In 0°C and +4°C 10-15 days; in -18°C 12 months.
Packaging : Vacuum
Cooking Suggestion :
Calf Shoulder Bony
Kg : It is sold as being weighed
Storage terms : In 0°C and +4°C 10-15 days; in -18°C 12 months.
Packaging : Vacuum
Cooking Suggestion :
Calf short Leg
Kg : It is sold as being weighed
Storage terms : In 0°C and +4°C 10-15 days; in -18°C 12 months.
Packaging : Vacuum
Cooking Suggestion :
Lamb Frame
Kg : It is sold as being weighed
Storage terms : In 0°C and +4°C 10-15 days; in -18°C 12 months.
Packaging : Vacuum
Cooking Suggestion :
Lamb Shoulder
Kg : It is sold as being weighed
Storage terms : In 0°C and +4°C 10-15 days; in -18°C 12 months.
Packaging : Vacuum
Cooking Suggestion :
Lamb Shoulder Boneless
Kg : It is sold as being weighed
Storage terms : In 0°C and +4°C 10-15 days; in -18°C 12 months.
Packaging : Vacuum
Cooking Suggestion :
Lamb Cage with Breast
Kg : It is sold as being weighed
Storage terms : In 0°C and +4°C 10-15 days; in -18°C 12 months.
Packaging : Vacuum
Cooking Suggestion :
Rib Steak Sliced
Kg : It is sold as being weighed
Storage terms : In 0°C and +4°C 10-15 days; in -18°C 12 months.
Packaging : Vacuum
Cooking Suggestion :
T-Bone Sliced
Kg : It is sold as being weighed
Storage terms : In 0°C and +4°C 10-15 days; in -18°C 12 months.
Packaging : Vacuum
Cooking Suggestion :
Strip Steal Sliced
Kg : It is sold as being weighed
Storage terms : In 0°C and +4°C 10-15 days; in -18°C 12 months.
Packaging : Vacuum
Cooking Suggestion :
Fillet Steak Sliced
Kg : It is sold as being weighed
Storage terms : In 0°C and +4°C 10-15 days; in -18°C 12 months.
Packaging : Vacuum
Cooking Suggestion :
Rib Steak Sliced
Kg : It is sold as being weighed
Storage terms : In 0°C and +4°C 10-15 days; in -18°C 12 months.
Packaging : Vacuum
Cooking Suggestion :
T-Bone Sliced
Kg : It is sold as being weighed
Storage terms : In 0°C and +4°C 10-15 days; in -18°C 12 months.
Packaging : Vacuum
Cooking Suggestion :
Strip Steal Sliced
Kg : It is sold as being weighed
Storage terms : In 0°C and +4°C 10-15 days; in -18°C 12 months.
Packaging : Vacuum
Cooking Suggestion :
Fillet Steak Sliced
Kg : It is sold as being weighed
Storage terms : In 0°C and +4°C 10-15 days; in -18°C 12 months.
Packaging : Vacuum
Cooking Suggestion :
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